NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

1 tbsp extra virgin olive oil

0.25 cup fresh parsley

0.25 cup fresh cilantro

1 clove garlic

1 tbsp red wine vinegar

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

PREPARATION

• 1

  Finely mince the parsley, cilantro, and garlic, then whisk them together with 0.5 tbsp of the olive oil, red wine vinegar, and red pepper flakes in a small bowl to create the chimichurri.

• 2

  Preheat your grill or a heavy grill pan over medium-high heat until it is very hot.

• 3

  Rub the flank steak and the asparagus spears with the remaining 0.5 tbsp of olive oil, then season both sides of the steak and the asparagus with sea salt and black pepper.

• 4

  Place the steak on the grill and cook for approximately 4-5 minutes per side for medium-rare, while placing the asparagus on the grill and cooking for 5-7 minutes until tender-crisp with light char marks.

• 5

  Transfer the steak to a cutting board and allow it to rest for at least 5 minutes to ensure the juices redistribute throughout the meat.

• 6

  Slice the flank steak thinly against the grain and serve it topped generously with the zesty chimichurri alongside the grilled asparagus.